Jelly-Glazed Ham

A good glazed ham is all about the crust, and this one delivers. Grape jelly melts down into a shiny, sticky coating while dry mustard and horseradish add just enough bite to keep all that sweetness honest. The combination sounds odd if you haven’t tried it, but it works beautifully.

Scoring the ham in a diamond pattern before glazing is a must. Those cuts let the glaze seep into the meat and create more surface area for caramelization. Go about half an inch deep so the flavor actually penetrates instead of just sitting on top.

The real trick is the basting schedule. Spoon the glaze on in thin layers throughout the final bake rather than dumping it all at once. Each layer dries slightly and builds up that lacquered finish you see on a proper holiday ham.

Kitchen Tips

• Use a sharp knife for scoring. A dull blade drags through the fat cap and tears the surface instead of making clean lines.
• Baste every 10 minutes during the high-heat phase for the best glaze buildup.
• Tent with foil if the edges start browning too fast before the center catches up.
• Let the ham rest 15 minutes after pulling from the oven. The juices redistribute and the glaze firms up for cleaner slicing.

Variations

• Swap grape jelly for apricot preserves and add a splash of bourbon for a Southern-style glaze.
• Use whole grain mustard instead of dry mustard for a chunkier, more textured coating.
• Stud the diamonds with whole cloves before glazing for a classic holiday presentation with a warm, spiced aroma.